JPH02238871A - Vinegar beverage - Google Patents

Abstract

PURPOSE:To provide the title palatable, refreshing beverage mitigating the strong sour taste of vinegar, giving sweet taste, containing miraculins. CONSTITUTION:The title beverage containing miraculins produced by grinding the flesh of miraculous fruits followed by vacuum drying etc.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a vinegar drink containing miraculin.

(Conventional technology) In recent years, with the boom in health foods and natural foods, people have discovered that it is good for the body to drink vinegar as it is, rather than just using it as a seasoning for vinegared dishes or pickles. It's starting to be recommended.

[Problem to be solved by the invention]

However, because vinegar has a strong sour taste, many people are hesitant to drink vinegar as it is, even though they know it is good for health.

In order to alleviate this sour taste, it is possible to add sweetness. However, sugar, which is a typical sweet taste, is said to be the cause of obesity, and adding sugar to vinegar drinks could turn a health food into an unhealthy food. There was no effective means to alleviate the sour taste. Therefore, an object of the present invention is to provide a new vinegar drink that has a less sour taste.

[Means to solve the problem]

In order to achieve the above object, the present invention provides a new vinegar drink containing miraculin obtained by crushing the pulp of a miracle fruit at a low temperature and further vacuum drying it at a low temperature. Specifically, the low temperature mentioned above is -40°C when pulverizing.
Hereinafter, when performing vacuum drying, the temperature is preferably about -45°C.

The vinegar of the vinegar drink of the present invention includes acetic acid vinegar made from glacial acetic acid synthesized by chemical synthesis, brewed vinegar made by brewing, and synthetic vinegar made by mixing brewed vinegar with acetic acid vinegar. Any one may be used, but brewed vinegar is preferred from the viewpoint of flavor.

Examples of brewed vinegar include alcohol vinegar, rice vinegar, sake lees vinegar, malt vinegar, apple vinegar, and grape vinegar.

It goes without saying that processed vinegars such as distilled vinegar, concentrated vinegar, and seasoned vinegar also fall within the scope of the present invention.

For the vinegar beverage of the present invention, brewed vinegar, acetic acid vinegar, synthetic vinegar, or processed vinegar may be drunk as a beverage as is, or may be mixed with water or other beverages (fruit juice, tea, etc.).

In addition, so-called health foods such as kurozu and vinegared egg are also preferred examples of vinegar drinks.

In the present invention, miraculin may be added to the vinegar beverage as it is or as a microcapsule encapsulating miraculin, a coating agent, or a clathrate compound.

Alternatively, it may be held in a suitable carrier and dissolved or suspended in a vinegar drink.

[For production]

Grinding the pulp of the miracle fruit at a temperature below -40'C destroys the cell walls, making it easy to dissolve the miraculin version in vinegar, and reducing the miraculin component as degrading enzymes, especially protease, are inactive at low temperatures. does not change in quality,
If the degrading enzymes, especially proteases, are then vacuum-dried under inactive conditions at -45°C, the degrading enzymes, especially proteases, are still inactive because they lose water as a mediator for the enzymes, and miraculin is not denatured. Also, when added to vinegar, the pH of vinegar is 5.7 to 5.8 (pH 6.3 to 6.4 when diluted 4 times), so the activity of degrading enzymes, especially proteases, is slow. Since miraculin is substantially stable at pH 3 to 12, it is stable at least from the time it is added to vinegar until it is drunk.

Miraculin in the present invention is safe because it is a natural product obtained by crushing the pulp of miracle fruit and vacuum drying it. In addition, if it is encapsulated in microcapsules, coating agents, or clathrate compounds, it can prevent deterioration due to air moisture. [Example] Hereinafter, the present invention will be explained in more detail using specific embodiments.

Example 1 (Vinegar egg) One medium-sized egg (60 g) with well-washed shell is soaked in 180 d of vinegar. If you leave this at room temperature for 4 days, the shell will melt and the fluffy thin skin inside will swell to about 2 to 3 times its size, so remove it and mix the egg white and yolk well with vinegar.

When 100 to 150 mg of miraculin was added to this, the sour taste disappeared and it became possible to easily drink it as an energy drink.

Example 2 (Brewed vinegar) Dilute commercially available brewed vinegar 4 times. Adding 100 to 150 μg of Miraculin to this diluted brewed vinegar will eliminate the sourness.
Now you can easily drink brewed vinegar.

Example 3 (Apple cider vinegar) Commercially available apple cider vinegar is diluted 5 times. When 100 to 150 g of miraculin was added to 180 d of this diluted apple cider vinegar, the sour taste disappeared and apple cider vinegar became easy to drink. Example 4 (Brown rice vinegar) Dilute commercially available brown rice vinegar 4 times. This diluted brown rice vinegar 1
When 100 to 150 μ of miraculin was added to 80-, the sour taste disappeared and brown rice vinegar became easy to drink.

〔Effect of the invention〕

Due to the above composition and action, vinegar can be consumed directly as a health food and natural food that has recently become popular, reducing the strong acidity and making it possible to drink a pleasant and refreshing vinegar drink with a sweeter taste. became.

Applicant: Mitajiri Chemical Industry Co., Ltd. Agent Patent Attorney Yusuke Hiraki Same patent attorney Sadaji Ishii

Claims (1)

[Claims] A vinegar drink containing miraculin.